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187 comments on “Contact” — Add one!

38 comments are awaiting moderation!

  • Carol Drewry says
    October 19, 2023 @ 3:59 pm

    For the chocolate pecan pie bars, can I use duck eggs? Is so, how many? Thank you.

    • Erin replies to Carol Drewry
      October 20, 2023 @ 9:58 pm

      I’ve never used duck eggs before, so I googled it. This says, “If you are using duck eggs in a recipe that calls for chicken eggs, a good rule of thumb is to use two duck eggs in place of every three large chicken eggs.” The filling calls for 3 eggs, so according to that site, you’d use 2. However, other sites say you can use them as a 1:1 replacement. As I said in the post, pecan pie filling is very finicky. I wouldn’t risk it. But if you feel like experimenting, I think 2 is a safer bet than 3.

  • Diana says
    August 29, 2023 @ 10:59 pm

    Hi Erin, I’ve tried some of your delicious recipes, and they’re wonderful!
    I agree that you should go to Santorini and Provence. I’ve had a chance to see both, and they were amazing places! Also, I grew up in Germany, so your German-sounding URL was what got my attention. Although I’ve never made it to Sweden, one of the best trips I ever took was to Ireland.
    Thank you for sharing your creations here! Blessings to you!

    • Erin replies to Diana
      September 1, 2023 @ 10:25 am

      Hi Diana! I also love Ireland. Maybe you can tell by my name, but I’m Irish American. We got to meet some distant cousins there! I also went back with my husband. Such lovely people there. :) Santorini is so incredibly expensive to get to from Munich. But hopefully we can go one day. I’m glad that you’ve had the chance to go. :) Thanks for your lovely comment and ich wünsche dir ein schönes Wochenende!

  • Lukman says
    August 8, 2023 @ 3:02 pm

    Thank you very much… was struggling to find recipes that were clear with exact quantaties… yours were perfect

    • Erin replies to Lukman
      August 17, 2023 @ 1:53 pm

      I’m so glad to hear that! Thanks for your feedback. :)

    • Mary replies to Lukman
      May 14, 2024 @ 8:43 pm

      I don’t see the quantities for the ingredients. Can you help me with this? Looking for the air fryer brownie recipe

      • Erin replies to Mary
        May 15, 2024 @ 11:54 am

        The full recipe is at the bottom of every post, right before the reader comments. I just checked the air fryer brownies. You have to scroll about 3/4 of the way down the page.

  • Maria Walsh says
    July 15, 2023 @ 6:08 pm

    I’m making eggless cheese cake for gradnd daughter to day. It says 3 8oz pack of cream cheese. I want to use 4–. 8 oz pack of cream cheese so cake is a little bigger, cause that’s what I do if I make a regular cheese 4 – 8oz pac of cream cheese. Do I put a little mor corn starch & couple table spoon milk to eggless recipe so I can make it bigger with 4- 8 oz pack of cream cheese instead of 3. Please help. Thank you much Maria walsh

    • Erin replies to Maria Walsh
      July 15, 2023 @ 6:17 pm

      Hi! You would have to increase every filling ingredient by 25%. Or else the proportions will all be off and the recipe won’t work. I hope that your granddaughter will enjoy it! :)

  • Arielle says
    February 14, 2023 @ 6:23 pm

    Hello! I had previously made your gluten free cinnamon sugar donuts, and just now tried to search your website and could not find them. Do you still have that recipe available? Thank you!

    • Erin replies to Arielle
      February 16, 2023 @ 10:34 am

      Hi! Sorry for my slow reply. I had to track it down. I deleted it because it was one of two of my recipes that doesn’t seem to work for some people. I loved the donuts and really have no idea what those people who left nasty reviews did wrong (I offered to help them, but they never replied 🤷‍♀️), but it made me nervous. You can find the recipe here! I hope that helps. :)

  • Joanne Foster says
    February 7, 2023 @ 2:20 am

    Hi just letting you know I made The Best Gluten Free Fudgy Brownies (dairy free) yesterday & they were a huge hit with my hubby!!!
    I did change the recipe a little I used 1/2 cup of SR GFlour & 1/2 cup of almond with an extra 1/3 of a cup.
    I also added one tsp of cinnamon for a spice flavour & they turned out so moist & tasty.
    I didnt have any refined coconut oil so there is an over taste of coconut but who cares they are so delicious.
    The choc chips I used were sugar free.
    Thank you for your amazing recipes it makes life easier with baking vegan GF DF & all tasting amazing.

  • Amber says
    September 29, 2022 @ 10:50 pm

    Hello Erin, I have been missing several of your recipes for sometime. My husband is living with cancer and doing well to my find cooking and diet for him. Would really love a zucchini bread recipe if you have one? Of course no white flour no regular sugars. Would love your help thank you, Amber Johnston

    • Erin replies to Amber
      October 1, 2022 @ 8:02 pm

      Hi Amber! What do you mean with missing? Like you had them and now you can’t find them? I’m sorry to say that I don’t have a zucchini bread recipe. :( I find zucchini recipes very difficult because the water content of zucchini varies so much. I do have paleo chocolate zucchini muffins that would fit your criteria. You can just omit the chocolate (but not the cocoa powder). I hope that your husband is doing well!

      • Amber replies to Erin
        November 21, 2022 @ 10:00 pm

        Thank you so much. Husband is doing very well. I tell people he is the healthiest man I know living with cancer! I will try that recipe you suggested thank you for all your recipes. I use them quite often.

  • Linda kraner says
    August 25, 2022 @ 1:43 am

    Do you have a WHITE gluten free cake recipe? I need a good tasting White gluten free cake for a wedding I am doing. Thank you. Linda kraner

    • Erin replies to Linda kraner
      August 25, 2022 @ 9:00 am

      Sorry, but I don’t. I haven’t found a great one yet. :(

  • Rita Bregensir says
    August 2, 2022 @ 2:36 pm

    Hi, I cannot find your recipe for your Italian Lemon Cake (torta caprese bianca). Please send .
    Thank you Kindly!

  • Roberta Stern says
    June 6, 2022 @ 4:01 am

    Hello Erin,
    I’m interested in your yummy sounding GF peanut butter cookies with the
    coconut sugar. I’m confused about your instruction to ‘divide into 8 50gram balls & place on a prepared cookie sheet.’ Are you saying that this recipe only makes 8 cookies?? That can’t be. Also, I don’t know what “50grams” looks like. I’m sure there’s an obvious explanation for all this.

    Thanks for your help.

    • Erin replies to Roberta Stern
      June 9, 2022 @ 7:06 am

      Hello! Sorry for just now replying. I’m on vacation and haven’t been online. Yes, the recipe only makes 8 large cookies. I tested it tons of times and the dough weighs 400 grams. So that equals 8 cookies (or balls of dough) that each weigh 50 grams. If you don’t have a scale, you can just divide the dough into 8 balls. That works fine. :) But they shouldn’t be bigger or smaller as the baking time will be off and I tested these several times to get the perfect baking time. It’s not as simple as with regular cookies. I hope that helps!

  • Jill says
    February 20, 2022 @ 12:52 am

    I have made these twice, and my oven temperature is correct per oven thermometer. I usde Bobs Redmill 1-1 gluten free for the flour, unsalted butter and coconut oil. Followed the recipe exactly. Cooked 23 minutes and they were not done throughout most of the middle. Any suggestions? My desire is to serve at a large party, but if they are too gooey, than I can not cut them up and put on a tray.
    They indeed are great on flavor.

    • Erin replies to Jill
      February 22, 2022 @ 4:00 pm

      Hi! Which recipe are you referring to? You left this comment on the contact page. If you made a brownie recipe, then they won’t appear “done” exactly. They will still be very gooey but once they sit, they firm up. :)

  • Elizabeth Lorch says
    October 21, 2021 @ 12:53 am

    Hi Erin!
    I love the banana chocolate muffins also lemon and carrot cake muffins recipes. Have you tried to make the lemon and carrot cake recipes for 12 muffins. My husband think that he could just fix the recipe to make 12. I think it’s more involved than that. Have you tried?

    • Erin replies to Elizabeth Lorch
      October 24, 2021 @ 3:01 pm

      Hello! I haven’t tried it but I double and even quadruple recipes all the time without issues (I know that they say you don’t have to double salt, etc. – but I’ve never had an issue with it!) So if a recipe yields 8 and you want 12, your husband is right in that he can just do 1.5x the recipe and it’ll work. :) Good luck!

  • Timothy says
    April 18, 2021 @ 4:34 pm

    I absolutely Love your Paleo Choc Chip Cookie recipe! Do you happen to have the Nutrition Info for this recipe?

  • venna L spencer says
    March 10, 2021 @ 2:17 am

    Made your carrot cake as directed for my son’s birthday. Turned out perfect! He loved it and so did I. Thanks.

    • Erin replies to venna L spencer
      April 19, 2021 @ 9:26 am

      I’m so sorry for just now seeing this! All the comments on the Contact page were in spam for some reason and with the past year, I haven’t been diligent in checking that. :/ I’m so glad that you and your son enjoyed the cake! Thanks a ton for your feedback and I hope your son had a great birthday. :)

  • DJ says
    February 3, 2021 @ 5:11 pm

    For your gluten free gooey brownies, do I use salted or unsalted butter?

    • Erin replies to DJ
      February 3, 2021 @ 5:18 pm

      Always use unsalted unless otherwise specified (so use unsalted for that recipe :))

  • Carol Nicholson says
    January 29, 2021 @ 12:51 am

    I have always loved almond horn cookies and was thrilled to try the ones I made with your recipe. They turned out fabulous. I used to buy them at Whole Foods Markets, but they don’t seem to sell them anymore. Thank you so much for your detailed suggestions to bake these very delicious treats. I will try some of your other recipes especially the gluten free ones.

    • Erin replies to Carol Nicholson
      January 30, 2021 @ 6:41 am

      I’m so glad that you enjoyed the cookies! It’s great you found a good replacement for the ones from Whole Foods. Thanks a ton for letting me know. I hope that you’ll enjoy the other recipes just as much. :)

  • Rachel says
    January 26, 2021 @ 4:11 pm

    These are the BEST paleo chocolate chip cookies I’ve made!! My (non-paleo) husband and kids loved them too. Perfect crunch while maintaining a soft center. Thank you!

    • Erin replies to Rachel
      January 30, 2021 @ 7:06 am

      You’re welcome! I’m so glad that you enjoyed them! And awesome that your husband and kids liked them, too. :) Thanks a bunch for your feedback!

  • Kat says
    January 13, 2021 @ 2:59 am

    Absolutely amazing!! I made them to give a friend tomorrow. It’s sooo hard not to devour them all!

    • Erin replies to Kat
      January 13, 2021 @ 11:01 am

      I’m so glad you enjoyed them! What did you make? You left the comment on the contact page so I’m not sure. Thanks for your feedback!

  • Amanda says
    December 23, 2020 @ 12:46 am

    Your peanut butter balls were absolutely amazing and I will be making them again very soon, thank you!

  • Momo says
    December 20, 2020 @ 12:24 am

    Made the coconut flour cookies. I use butter instead of coconut oil and substituted almond butter for sesame tahini. They came out amazing!!!

    • Erin replies to Momo
      December 23, 2020 @ 7:42 pm

      Yay! I’m so glad to hear that! It’s great to know that tahini works well. Thanks a ton for your feedback. :)

  • Laura says
    October 19, 2020 @ 5:42 pm

    I love your recipes (gluten-free and dairy free)!I have already made some of them and it’s always a success.Thank you!
    Do you think it’s possible to post a gingerbread (gluten free and dairy free)? Do you think it’s possible to adapt your gingerbread cookies in a cake recipe? My children love theses cookies
    Thank you


    • Erin replies to Laura
      October 19, 2020 @ 7:49 pm

      I’m glad that you’ve been enjoying the recipes! There’s not really a way to convert a cookie recipe into a cake recipe. I’m sorry about that! I’ve been working on a gingerbread cake recipe for years (I try every year during Christmas) but haven’t been successful. :/

      • Laura replies to Erin
        October 19, 2020 @ 8:31 pm

        Thank you for your quick reply 😊

  • Elizabeth pizana says
    October 3, 2020 @ 4:24 pm

    I like yogur recipies,specialy gluten free

    • Erin replies to Elizabeth pizana
      October 6, 2020 @ 2:22 pm

      Unfortunately, I don’t have any homemade yogurt recipes. :/

  • Lila says
    September 20, 2020 @ 8:44 am

    I made the cookies for the second time and it’s rubbish. The cookies completely fall apart as sand.
    I have no idea where these reviews come from.

    • Erin replies to Lila
      September 20, 2020 @ 10:22 am

      I normally bend over backward to help people troubleshoot (even when they’ve clearly done something wrong) but since you weren’t very friendly with your comment, I’m not going to do that. You left this comment on the contact page rather than on the recipe so I don’t know which recipe you made. But since you said you have no idea where these reviews come from, there are clearly reviews for the recipe. What that means is that you messed up. You most likely used the wrong ingredient. I’m guessing you might live outside of the US and have an ingredients issue. But I won’t elaborate. If you had just asked for help instead of calling the recipe rubbish and implying that all the reviewers were wrong and you’re the one person who made them according to the recipe, I would’ve been glad to help. :)

      • Xochi replies to Erin
        September 24, 2020 @ 5:47 am

        Good for you. This person was incredibly rude. People need to exhibit better manners online and start behaving like they would in face to face interactions.

        • Erin replies to Xochi
          September 24, 2020 @ 8:36 am

          Thank you! I agree. I hate to leave such a comment on my contact page because I don’t want people to think I’m unfriendly (I’m not :)) but it just baffles me that when people see loads of nothing but good reviews, they say that the recipe is wrong and so are all the reviewers. When in reality, they’re the one with the problem. And I’m not sure which recipe she’s referring to, but it’s almost definitely for my paleo chocolate chip cookies (just because that’s where I get almost all of my reviews). There are 800 reader comments on those. But, sure… they’re all wrong. 🤦‍♀️

  • Arlene says
    September 8, 2020 @ 5:41 pm

    Are any of your receipes low carb for diabetics?

    • Erin replies to Arlene
      September 9, 2020 @ 9:02 am

      I don’t have many, sorry. Just the ones found here: keto recipes.

      • Denise replies to Erin
        June 28, 2021 @ 6:44 pm

        Hi Erin, I also am wanting to make more diabetic friendly desserts. I was wondering if coconut sugar could be substituted with Monk fruit sweetener? I was wanting to bake your brownies.

        • Erin replies to Denise
          June 29, 2021 @ 12:35 pm

          Hello! I haven’t had a good experience with monkfruit. I’ve tried it in my brownie recipes with terrible results. :/ I would have to recommend finding a recipe that already calls for it.

  • Lina says
    September 3, 2020 @ 8:29 pm

    I tried the cookies as per your recipe, however, they completely melted in oven and now I have this block of cookies… :-( Do you know why this might have happened? Many thanks

    • Erin replies to Lina
      September 3, 2020 @ 8:37 pm

      You wrote me from the contact page so I’m not sure which recipe you made. But my first idea is – do you outside of the US? It sounds like it could be an ingredients issue! Assuming you didn’t change anything at all about the recipe.

      • Lina replies to Erin
        September 3, 2020 @ 9:33 pm

        Hello Erin, sorry, totally forgot to mention that I am referring to the “Perfect Paleo Chocolate Chip Cookies”. Yes, you are rightI am based in the UK. I did not change anything about the recipe. I will try again with reduced fat to see if that does the trick. But despite all this, I have to say my “cookie bars” :-) taste delicious!!!

        • Erin replies to Lina
          September 7, 2020 @ 7:38 pm

          Aaah, sorry for my slow reply! What do you mean with reduced fat? I’m not sure which of the ingredients you could use a reduced-fat version for! I’ve gotten a ton of reviews on that recipe but nobody has ever described that problem. It could be that your scale was off for a moment and you used too much coconut oil. It happens to me sometimes! I’m happy that they were at least delicious!

      • Lina replies to Erin
        September 7, 2020 @ 8:26 pm

        Hi Erin, not to worry. By reducing the fat I meant using a little less oil or butter. That’s what I have done (20g less) and the cookies are perfect!!! When you said that my “failed” first attempt might have been due to me using other brands, I realised that the culprit might have been the almond flour, which tends to be much coarser in the UK (almost like ground almond). This means it has a smaller surface area and hence does not absorb as much of the oil, which made the dough runny. I will try a lot more of your recipes, all of them look amazing! Again, many thanks for your help and all the best, Lina

        • Erin replies to Lina
          September 9, 2020 @ 9:05 am

          Oh, great! I’m glad you figured it out. :) I live in Germany and ground almonds is the right stuff to use (at least, German ground almonds = US almond flour! The German product which translates to almond flour is actually deoiled almond flour. That’s a product we don’t even have in the US! That’s the wrong stuff). It’s all super confusing. I made those cookies several times with German almond flour and the result is much different than using Bob’s Red Mill from the US. But they still weren’t a puddle! Thanks for coming back to let me know you found a way to make it work. :)

  • Alyce says
    July 29, 2020 @ 7:32 pm

    Do you have any nutritional information for the paleo peanut butter ice cream. Thank you

    • Erin replies to Alyce
      September 24, 2020 @ 8:55 am

      I’m so very sorry for just now seeing your question! It was in spam for some odd reason. I don’t have that info but you could use this recipe analyzer for the nutritional profile. :) I’m currently looking into a way to be able to share the nutritional info in my posts. Sorry for the inconvenience!

  • Heidi says
    July 16, 2020 @ 5:37 pm

    These cookies are so good. I did not have Bob’s red mill so used different almond flour. When they first came out of the oven, I was unsure, but they are delicious. I have not found a store-bought one this good. I used monk fruit sweetener, but will try coconut sugar next time, because there will definitely be a next time I make these. I could not leave a rating, but it would be 5 star. Thank you.

    • Erin replies to Heidi
      July 17, 2020 @ 10:36 am

      I’m guessing you made the paleo chocolate chip cookies? :) I’m so happy that you enjoyed them and think they’re better than store-bought! Thanks a ton for your feedback. I hope you’ll enjoy them with coconut sugar!

  • Nada says
    May 29, 2020 @ 10:22 pm

    Hi Erin!

    I just tried your Perfect Paleo Chocolate Chip Cookies but the batter didnt turn out like yours in the pictures and the first batch of cookies didnt either :(

    So what i did was use dark brown and light brown sugar, and chunky peanut butter. I also used coconut oil and not butter. The batter turned out liquid-ie and the cookies turned out flat and they spread out huge and they don’t hold :( they keep breaking.

    I put the batter in the fridge, hoping that when it cools, maybe the batter will hold better.

    In the meantime, do you have any recommendations? pleasee :(

    Also, i think my coconut oil leaves an aftertaste I dont quite like, do you have any ideas what I can do about that? Or is that normal?

    Thanks in advance Erin! I hope to hear from you soon

    • Erin replies to Nada
      May 30, 2020 @ 5:50 am

      Hi Nada! Did you read in the recipe post where it says, “Can I use something instead of almond butter?” I said I’ve tried using peanut butter but didn’t like the results. So I really don’t recommend using peanut butter. And above it says, “I spent 4 years trying to make the below paleo chocolate chip cookie recipe with peanut butter. I didn’t like the results.” So there’s one big issue. Also, was your coconut oil melted or solid? Did you make any other changes? Use a scale to weigh the ingredients? If you don’t have coconut taste, you should always use refined coconut oil instead of the regular unrefined stuff. :)

  • Michelle H says
    April 11, 2020 @ 5:58 pm

    Erin I must comment on these Gluten Free Chocolate Cupcakes.

    My daughter is gluten free and desperate for a ‘bakery made gluten free cupcake’. Let me be clear, I can’t bake to save my life, which is why I usually buy gluten free baked goods.

    Thanks to Covid-19, I have been forced to try and bake gluten free goods for my daughter! After many failed attempts to bake a chocolate-y, moist, fluffy cupcake, I experienced success with your recipe!

    Thank you Thank you Thank you for sharing this recipe. These gluten free chocolate cupcakes are hands down, THE BEST recipe, yielding the BEST gluten chocolate cupcakes known to gluten free mouths worldwide! Take that Corona Virus! haha!

    I think the boiling water is the trick. Fantastic Erin! My daughter can’t thank you enough!

    Be well, be safe. And Happy Easter Weekend!


    Michelle H
    Toronto, Canada

    • Erin replies to Michelle H
      April 20, 2020 @ 12:58 pm

      Hi Michelle! I’m so very sorry for my slow reply to your nice review. I don’t get much work time with my little one around all the time now. I’m really glad that you found this recipe and had success with it! And how awesome that your daughter was happy with them. Since you said you’re trying stuff out for your GF daughter, I can highly recommend these paleo chocolate chip cookies for another bakery-style treat. And these gluten-free brownies! The brownies use the same flour as the cupcakes. Thanks a ton for your wonderful comment!

  • Zelda says
    April 5, 2020 @ 3:59 pm

    I love your recipes; thank you so much for sharing them. However, I find that I don’t make as many of your recipes as I would like to because the photo of the recipe is not included when the recipe is printed out.

    Would it be possible for you to change this, so that the photo is included. If so, I would be so appreciative.

    • Erin replies to Zelda
      April 7, 2020 @ 4:51 pm

      I’m glad you like the recipes! I’m not able to do it (I don’t have that technical knowhow!) and it’s been on my tech person’s to-do list for a while but there’s a lot to get through. I’m sorry for the inconvenience! I’ll ask him again.

  • Nathan Light says
    April 2, 2020 @ 7:48 pm

    Hi Erin,

    I tried to send an email contact but cannot tell if it worked so am doing this as well. The problem is that it just stops on the little spinning arrow symbol after I submit the email. Since I tried several times, maybe it has forwarded many to you, but there is no way to tell.


    • Erin replies to Nathan Light
      April 7, 2020 @ 4:06 pm

      Hi Nathan! Sorry for my slow reply. I got this comment but haven’t gotten any emails from you. Can you write me at Thanks!

  • Rachel Foster says
    August 12, 2019 @ 3:00 am

    Have you froze these to eat later, say in the winter months? Curious if they are still ok after thawing. The recipe as is, I’d great, by the way. Thank you for sharing.

    • Erin replies to Rachel Foster
      August 13, 2019 @ 8:55 pm

      Hello! You wrote your comment on the contact page so I don’t know which recipe you’re talking about. I’m happy you liked the recipe, though. :)

  • Sheri says
    May 26, 2019 @ 5:15 am

    Hi Erin can I use whole wheat flour in place of oat flour in the strawberry rhubarb crisp?

    • Erin replies to Sheri
      May 27, 2019 @ 9:44 am

      Hello! It’s unfortunately not interchangeable with oat flour. You can make your own oat flour by processing oats in a food processor, coffee grinder or high-speed blender, though. :)

  • Cindie says
    January 9, 2019 @ 4:18 am

    Hi Erin,
    I want to make the Chocolate Hazelnut Fudge, but I can’t find toasted Hazelnut butter anywhere. Can you tell me where to find it? Also – the footnote refers to a post to make your own – can you please help me find that post?
    thank you!

    • Erin replies to Cindie
      January 9, 2019 @ 7:41 pm

      Hi again! The directions for how to make your own hazelnut butter are in this post, right after the first picture. :)

      • Cindie replies to Erin
        January 9, 2019 @ 8:20 pm

        Thank you – I see it now!
        Also, the instructions say
        3/4 cups (83 grams) + 1/4 cup (28 grams) toasted hazelnuts, chopped, optional
        Why not just 1 Cup (111 grams)?

        • Erin replies to Cindie
          January 9, 2019 @ 8:32 pm

          Check out Step 2. :) They’re divided. 3/4 cup in the fudge and another 1/4 on top.

  • Valerie Corsiglia says
    October 21, 2018 @ 2:27 am

    Hi there!
    I’m gearing up for a bake sale and I have been assigned with making the gluten-free goodies. I would like to make the maple cinnamon candied almonds, pumpkin cupcakes with healthier cream cheese frosting, coconut flour cookies with chocolate chips, and chewy paleo ginger cookies.

    Do you think these would all hold up well for a bake sale? I’m going to put the cupcakes in boxes and probably use cellophane bags for the rest.

    Thanks for all your great recipes, I really enjoy them!



    • Erin replies to Valerie Corsiglia
      October 21, 2018 @ 2:09 pm

      Hi! The almonds would be great. You’d need to make the firmer version of the frosting for the cupcakes (see the notes below the recipe). The chocolate chip cookies are super soft on the second day and might stick together a little. I’d recommend the perfect paleo chocolate chip cookies instead. They’d be a much better option for packing up. The ginger cookies would work but think these paleo gingerbread cookies would be firmer and better for packing. Plus there’s a vegan option which should make a few vegans happy. :) I’m happy to hear you’ve been enjoying the recipes! Good luck with the bake sale.

  • Violet Ervin says
    August 18, 2018 @ 9:23 pm

    Hi Erin! I just came across your site while searching for a paleo and vegan apple crisp recipe. Yours looks divine; about to make it with my girls :) You look so familiar; did you ever work at a girl scout summer camp on lake Texoma? I think I may have co-counselored with you. Thanks for the recipe!

    • Erin replies to Violet Ervin
      August 19, 2018 @ 10:27 am

      Hi there! I hope you all enjoyed the crisp. :) I’ve never worked at a Girl Scout summer camp but I was in Girls Scouts until 5th grade and met a girl named Violet through a mutual friend, Megan. I’m from Plano but Violet was from another suburb. Was that you? :)

  • Vivian says
    July 11, 2018 @ 5:48 pm

    I just subscribed to your emailing list (yay!) but I have been using your recipes for a while now. Your grain-free lemon muffins are a go-to family favorite! I was noticing, however, that a lot of your recipes do use things like spelt flour etc.
    I was wondering if you have any Molasses/gingerbread cookie recipes that use almond flour? I didn’t see any, but I might not have been diligent enough. My parents are on the Keto diet, but we cheat sometimes, with things like molasses etc. Thanks for running such a wonderful blog! I will be making your raspberry thumbprint cookies next! (I tried to send this message in a different format, but it didn’t SEEM to work. I am horrible with tech :) So if you see a duplicate, it’s me not trying to be obnoxious. Hi!)

    • Erin replies to Vivian
      July 14, 2018 @ 9:49 am

      Thanks for subscribing! :) My blog started off as a whole grain baking blog so lots of the old recipes don’t have any GF options. The last few years, all recipes have been GF or have included a GF option. :) And you’re in luck because I have three molasses / gingerbread cookies that use almond flour! These paleo gingerbread cookies are my favorite. These paleo gingerbread men cookies are fun if you have some spare time to fiddle with rolling out the dough and these paleo ginger cookies are nice but I prefer the first one because the texture is really just like a regular cookie. I hope you’ll enjoy them and the thumbprints! I’d love to hear how they come out.

  • Natalie says
    July 11, 2018 @ 4:55 pm

    My cookies did not turn out well! They looked like no bake cookies. still gooey in the middle and looks like they didnt bake, even though i put them in the oven at 350 for 15 minutes! I had these once before and they worked! Not sure what it was this time. Can you think of anything I did wrong. Was the walnut butter not soft enough?

    Let me know!

    • Erin replies to Natalie
      July 12, 2018 @ 3:06 pm

      Hi! I’d like to help but don’t which recipe you’re referring to.

  • Pat Coleman says
    April 16, 2018 @ 3:54 am

    Do you have a gluten and sugar free paleo chocolate chip cookie

    • Erin replies to Pat Coleman
      April 16, 2018 @ 8:46 pm

      I don’t have any sugar-free recipes (all my recipes use natural sweeteners) but I have these chocolate chip paleo cookies that are grain-free and use coconut sugar. Far from sugar-free, though!

  • Sharon says
    March 21, 2018 @ 11:05 pm

    Hi! I am so thankful I found you website. Your recipes are not just a healthier alternative that WORKS but they are DELICIOUS too!! Thank you for sharing your recipes. Do you have a cookbook?
    If so what is the name of it?

    • Erin replies to Sharon
      March 24, 2018 @ 1:15 pm

      Hi there! What a nice comment. :) Thank you! I’m happy that you like the recipes. I do have a cookbook but it’s about whole grain baking and not GF baking (my focus has changed a bit over the last few years). It’s called The Sweet Side of Ancient Grains. Thanks again for your kind words!

      • Pat Coleman replies to Erin
        April 16, 2018 @ 4:34 am

        Where can I find ( the sweet side of ancient grains ) ?

        • Erin replies to Pat Coleman
          April 16, 2018 @ 8:48 pm

          You can get it here on Amazon but very few recipes are gluten-free (it’s a whole grain baking book) and none of the recipes are sugar-free. Just mentioning that so you’re not disappointed!

  • Carol Freeland says
    November 26, 2017 @ 10:10 pm

    I was not eager to replace my good old pumpkin pie recipe, but I am currently relegated to a gluten free, grain free, egg free (and nightshade and soy free) life! Your pumpkin pie recipe with the almond crust was SPECTACULAR! Thank you from the bottom of my heart for all of the work you put into creating that recipe. After 3 years I can finally have pumpkin pie on Thanksgiving again.

    • Erin replies to Carol Freeland
      November 28, 2017 @ 3:46 pm

      Aww, thank you! I’m so very happy to hear that you liked the pie. It’s great that you can enjoy pumpkin pie now after so many years! Thanks a bunch for your kind comment. :)

  • Ruth Lloyd says
    June 17, 2017 @ 3:09 am

    I cannot get into your site. I have tried everything. I so want the pumpkin cupcakes. I was able to get the coupon fromUncle Bob. Help

  • Margarita says
    March 15, 2017 @ 4:01 am

    Just want to subscribe to your page 😊

    • Erin replies to Margarita
      March 15, 2017 @ 9:32 pm

      Thanks for signing up! I hope you’ll enjoy the recipes. :)

  • Anna says
    October 29, 2016 @ 12:29 am

    Hi Erin, I recently saw your recipe for whole wheat pumpkin cupcakes. They looked delicious, and I was planning on making them for a party I’m attending tomorrow night. But today when I tried to pull up the recipe, it said that the webpage couldn’t be found. If you still have the recipe, would you mind sending it to me? :)

    • Erin replies to Anna
      October 29, 2016 @ 12:37 am

      Hi Anna! I’m so sorry about that. I reshot the pictures and reposted the recipe on Monday and the old link should be sending you to the new one, which I see now it’s not – thanks for letting me know! I’ll fix that now. Here’s the recipe. :) I hope everyone will enjoy them!

      • Anna replies to Erin
        October 29, 2016 @ 5:33 am

        Thank you so much! I’m so glad I’ll be able to make the cupcakes now! They look absolutely delicious and I can’t wait to see how they turn out :)

        • Erin replies to Anna
          October 29, 2016 @ 7:58 pm

          No problem! And sorry again. I hope they came out well! :)

  • yashar says
    April 20, 2016 @ 3:18 pm

    you visited 19 countries in Europe but there is something missing there not seeing Turkey which has so much to offer cultural richness,delicous food is ıncredıble no where to find in Europe and 10 thousand years of history wıll take you where ever you want to travel in human history then back to the future….

    • Erin replies to yashar
      April 24, 2016 @ 5:57 pm

      It’s on my list! You don’t have to convince me. ;)

  • Andrea says
    December 5, 2015 @ 3:07 am

    I came by to enter for a giveaway; got side tracked and so glad I did! I was looking for dairy-free recipes for my kids. It’s a pleasure to visit, I will be back! New Subbie!

    • Erin replies to Andrea
      December 5, 2015 @ 3:57 pm

      I’m so happy you found the site! I hope you and your kids will enjoy the recipes. :)

  • Inez says
    September 13, 2015 @ 4:28 am

    Just a note on sticking Bundt cakes. I’ve always used butter (I remember when PAM first came out and it was terrible to direct), but I noticed that all the recipes that are specific say to be sure to coat all the the ridges all the way in. I go through the effort to do this and don’t have sticking issues. In fact, coating the butter will reveal if some places were missed (for me in the wider areas, never the ridges) and then I take a skewer or Popsicle stick to dab soft butter in that spot, and then coat it. I’ve only had one cake tear, and that was when my son interrupted me and I apparently turned it out too soon.

    • Erin replies to Inez
      September 13, 2015 @ 9:50 pm

      A lot of people are saying that they don’t have issues with butter so I’m thinking that maybe it was just my pan with the issue. I really made sure to get all the nooks and crannies but after the first few cakes, they always stuck! The pan had a lot of scratches in it. I don’t know but maybe that has something to do with it? I’ll definitely try using just butter again! Thanks so much for the tip. :)

  • Roxanne says
    June 7, 2015 @ 4:36 pm

    I have been making whole grain and real ingredient changes to meals for years and recently began getting into the gluten free scene due to a family member with a wheat allergy, but I have had dismal luck with baking. I have to tell you thank you for your recipes. They are amazing and exactly what I’ve been looking for! Everything I have tried so far has been delicious. You have a gift!

    • Erin replies to Roxanne
      June 7, 2015 @ 8:34 pm

      Thanks so much for your kind words, Roxanne. :) I’m thrilled that the recipes have come out well so far! I also had a terrible time with gluten-free baking at the beginning. I think it was a combination of bad recipes and not really knowing what I was doing. I’m so happy to be over that stage. ;) Your comment made my week so thanks again!


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